摘要
采用单因素试验,对百合精粉真空冷冻干燥生产工艺进行了探讨.百合湿粉共晶点温度为-18 ℃,百合精粉真空冷冻干燥条件为：物料预冻温度-25 ℃,预冻时间2～3 h,物料铺料厚度1.2 cm,冻干机冷阱温度控制在-55 ℃左右,干燥室真空度保持在7～9 Pa,解析干燥阶段搁板加热温度40 ℃,物料冻干所需时间16 h.
The technology for vacuum freeze-drying of lily flour was studied in this paper, suing single factor experiment. The co-crystal temperature of the material is - 18 ℃. The vacuum freeze-drying conditions were determined as follows ： the pre-freezing temperature - 25 ℃, the pre-freezing time 2 - 3 h, material thickness 1.2 cm, the cold trap temperature about -55 ℃, the vacuum 7 - 9 Pa, the material shelf temperature in analytic drying phase 40 ℃, and the vacuum freeze-drying time 16 h.
出处
《食品与机械》
CSCD
北大核心
2007年第3期148-150,共3页
Food and Machinery
基金
湖南省教育厅资助项目(项目编号:99C09)
